Rhubarb and pear compote

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Rhubarb and pear compote

This simple rhubarb and pear compote recipe provides a delicious warming breakfast to start your day. Served with granola or nut crème, it provides a balanced start to the day.

SERVES: 4 PREP TIME: 10 mins COOK TIME: 45 mins

Ingredients

  • 1 bunch (6 stalks) rhubarb, chopped
  • 4 bosc pears (brown), de-cored and sliced
  • 1 orange juice and zest
  • 1 tablespoon vanilla powder
  • 2 teaspoons nutmeg
  • 2-3 tablespoons pure maple syrup

Method

  1. Pre-heat oven to 180°C.
  2. Cut rhubarb stalks into 5cm lengths.
  3. Remove the core and seeds from the pear and slice into approximately 12 slices.
  4. Arrange the rhubarb and pear evenly in a ceramic baking dish.
  5. Using a grater or zester, remove the zest from the orange taking care to only remove the coloured skin.
  6. Extract the juice from the orange.
  7. Add the remaining ingredients spreading evenly over the fruit.
  8. Place in the oven uncovered.
  9. After 20 minutes stir the compote and cook for a further 25 minutes until all ingredients are soft and cooked.

Inspirations

Serve hot or cold with Nut Crème

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy freeSugar alternatives

  • Thumb small screen shot 2015 12 18 at 10.00.33 am

    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Lee Green

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